THE MOST ADVANCED EXPERTISE AT THE SERVICE OF THE BEST OF INGREDIENTS

CHEESECREAM

MILK INGREDIENTS

FOOD & NUTRITION

FOOD & NUTRITION

FOOD & NUTRITION

FOOD & NUTRITION

INFANT FORMULAS

PHARMA- CEUTICAL

Minerals including calcium

Caseins Caseinates

Whey proteins

Demineral- ized

milk whey Lactose

Skim milk Milk whey

INGREDIENTS

On average, 1 liter of cow milk contains 900g of water 45 to 50g of lactose (a carbohydrate) 35 to 40g of fat 27 to 30g of casein (a protein) 3 to 4g of soluble proteins 8 to 10g of minerals (mainly calcium, potassium, phosphorus, sodium) vitamins A, D, E, K, B2, B3, B12.

Cream is manufactured by centrifugation of the fat content of milk. What remains is thin skim milk. To produce cheese, the milk is separated into 2 components: curd, produced by coagulation of milk casein, which after draining will become cheese, and milk whey, produced by the draining.

Milk whey comprises 94% of water, 4 to 5% of lactose, soluble proteins and mineral salts. New technologies make it possible to extract its main components and use them to formulate very elaborate nutritional and functional products.

wholemilk

2014 Annual Report 31